Weekly Supper Scene

Thank you Lisa Kennedy for sharing your idea of planning meals by the week! This has helped our grocery bill, time management, and diets! I absolutely love having the entire week's meals planned out ahead of time. I try to plan our meals on Saturday or Sunday, make my grocery list, and get the needed items before the week begins. It is so nice to walk into the grocery store with a list of every ingredient needed for the week. It makes grocery shopping much quicker and cheaper! Planning meals also helps with finding useful coupons and taking advantage of "combo deals" at HEB. For example, last week I knew we needed three pounds of hamburger meat. HEB had a special running where I could buy two pounds of hamburger meat and get taco shells, 2 pounds of grated cheese, sour cream, taco seasoning package, and taco bell taco sauce all free! I needed cheese and taco seasoning for last week's meals anyway, so finding this deal helped us get free items we needed last week and free items we could use this week! Planning our meals has also helped with packing lunches for work and school. Jordan is working overnight and going to school during the day (in Austin and San Marcos) right now so his eating schedule is a little strange. :) I now think ahead of things he and I can pack and eat at work, school, or on the road. This practice is healthier and much much cheaper than driving through for fast food.

Monday:     Taco Puffs and chips. 
                   Two cans of Grands Flaky Biscuits, one lb hamburger meat, one package taco seasoning, cheese

Preheat oven to 400, Brown meat, drain grease, add taco seasoning, slightly cool meat. Flatten  half of the biscuits into 4 inch circles. Spoon meat unto each circle, add cheese. Flatten the rest of the biscuits. Place flattened biscuit on top of the cheese. Pinch top and bottom biscuit together. Bake for 10-15 minutes.

Tuesday:    Shepherd's Pie.
                  3-4 potatoes, 1-2 pounds hamburger meat, tomato sauce, 6-8 slices of cheese (or 1-2 pounds of shredded cheese)

Preheat oven to 350. Brown meat, drain grease. Peal, slice, boil, and mash potatoes. Add tomato sauce to meat. Pour meat and sauce in the bottom of a casserole dish. Spread potatoes over the meat and sauce. Top with cheese. Place in oven until cheese is melted.

Wednesday:     Jerk Chicken and beans.
                        Chicken tenders, jerk sauce, 2 Tbs brown sugar, jerk seasoning, 2 Tbs vinegar, juice of one lime, 3/4 tsp salt

(I always try to do a crockpot meal on Wednesdays because neither of us get home until a little after six and it is always a rush to make it to Bible class on time)
Mix brown sugar, vinegar, jerk sauce, jerk seasoning, lime juice, and salt until smooth. Spray the inside of the crockpot with non stick spray. Place the chicken tenders in the crockpot. Pour mixture over tenders. Cover and cook on low for 6-7 hours.

Thursday:     Hamburgers or Tacos
                
Friday:      (breakfast) Strawberry Crepes and Bacon (we will be leaving at lunch to spend the weekend in Yoakum)
                 Fresh, sliced strawberries, 1/4 c sugar, 8 oz cream cheese, 1/4 c powdered sugar, 3 eggs, 1/8 tsp salt, 1 1/4 c milk, 1 c flour, 1/4 c melted butter.

Crepe: Beat eggs, add milk and butter. Mix flour and salt, add to egg mixture. Beat until batter is smooth. Let batter rest at room temperature for 2 hours or sit in the refrigerator overnight. Grease skillet, cook crepe until light brown. (similar to pancake) Filling: Beat cream cheese and powdered sugar until smooth. Stir in half of strawberries. Spread about 1 Tbs of strawberry and cream cheese mixture over crepe. Roll crepe. Top with remaining strawberries (and whipped cream if  preferred) :)


Taco Puffs